April 01, 2011

Just three words...

Pork Belly Confit

I've got lots of posts waiting to be put up but I had to tell you about my new favorite thing--pork belly confit from The Piggery in Ithaca. OMG. Have you had some? No? Then I'm telling you it is worth the trip to get some. (You could make it but why not let someone else spend 12 hours curing your pork belly?)

This is my version of Pizza Night--pork belly confit, fresh mozzarella, Pasta's Daily Bread pesto on fresh pizza dough (get it at Columbus bakery on the north side or Wegmans if you don't have time to make your own).

The pork belly confit is like bacon that melts in your mouth--and just a "little dab with do ya".

Other pies we had on deck for pizza night included one made with chunks of chorizo, spicy hot tomato oil (from Pasta's), fresh mozzarella and roasted garlic and a simple pesto, mozzarella and roasted garlic. I think we have a new Thursday night dining tradition!